In a bowl, combine the softened butter, chopped basil, tarragon, minced garlic, and lemon juice. Mix until well combined. Place the mixture on a sheet of parchment paper, shape it into a log, and roll it up tightly. Twist the ends to seal and refrigerate until firm, about 30 minutes.

Heat olive oil in a medium skillet over medium heat. Add the sliced leeks and sauté until they become golden brown and crispy, about 8-10 minutes. Remove from heat and drain on paper towels. Season with salt and set aside.

Preheat your grill or a heavy skillet over medium-high heat. Pat the ribeye steaks dry with paper towels and season generously with salt and pepper on both sides. Press the crushed pink peppercorns onto both sides of the steaks to create a crust.

Add the ribeye steaks to the hot skillet or grill. Cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Use a meat thermometer to check the internal temperature (130°F for medium-rare).

Once cooked, remove the steaks from the heat and let them rest for about 5 minutes. This allows the juices to redistribute.

Slice the ribeye steaks and top with the crispy leeks and slices of the basil and tarragon confit butter. Garnish with fresh herbs if desired.